Skipper's Seafood Pasta With Green Horn Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe came from a gentleman, Scott Bouchard, doing an in-store demo at our local grocery store. He was insightful to have copies available as everyone was asking for the recipe. If you are not a fan of one of the seafood ingrediets, you could easily substitute to fit your personal taste. Ingredients:
1/4 cup of salted sweet creamy butter |
2 cups heavy whipping cream |
1 tablespoon minced garlic clove |
2 teaspoons black pepper |
1 tablespoon lemon juice |
1/2 cup green onion, chopped (the original recipe called for 1 bunch ) |
1 ounce lemon juice |
1 tablespoon white wine (or a generous splash!) |
1/2 lb bay scallop, they are sweeter and usually more tender than sea scallops, however, you could use either |
1/2 lb shrimp, peeled and deveined |
8 ounces angel hair pasta (use about 1/2 package, you don't want to overwhelm this dish with lots of noodles, the secret is to ) |
freshly grated parmesan cheese |
Directions:
1. Cook pasta noodles and set aside.
2. In sauce pan over Medium High heat, reduce butter with garlic and green onions.
3. Once butter mix has been reduced, add heavy whipping cream, lemon juice, and stir lightly.
4. Return mixture to a rolling boil, and add black pepper and a splash of white wine.
5. Reduce heat to Medium and let sauce simmer while cooking the scallops and shrimp. This will allow the sauce to thicken slightly.
6. In lightly oiled pan, saute shrimp and scallops about 6 min or until done (when shrimp is pink or 155 degrees internally).
7. Comine shrimp & scallops with sauce.
8. Serve over pasta noodles and top with pamesan cheese.
9. Steamed asapragus on the side compliments this dish nicely.
10. ENJOY!
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